Almond Poppyseed Bread (Gluten-Free)

This quick bread is the perfect sweet treat for spring! It smells incredible, has a light, fluffy texture, and goes so nicely with a cup of coffee or tea. Top it off with a citrus glaze for a refreshing twist! Whether you’re baking for brunch or you’re just craving a springy afternoon snack, this beautiful combination of almond and poppyseeds won’t disappoint!

What you’ll need:

1 2/3 cup Bob’s Red Mill Gluten Free Flour (or regular of the same amount)
1 tsp baking powder
1 ½ tbsp poppyseeds
½ tsp salt
1 ¼ cups sugar
½ butter, softened
3 eggs
1 tsp almond extract
1 tsp vanilla extract
½ cup milk
¼ cup sour cream
1-2 tsp orange zest (optional)
¼ cup thin sliced almonds for topping (optional)

Directions:

Preheat oven to 350 degrees and grease a 9×5 loaf pan.

In a small bowl, whisk flour, poppyseeds, baking powder, salt, and zest if using.

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In a large bowl, cream the butter and sugar. Add the eggs and combine.

Mix in vanilla and almond extract, milk, and sour cream.

Pour the dry ingredients into the wet ingredients and stir until just combined.

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Pour batter into prepared loaf pan. If adding the sliced almonds, sprinkle them over the top of the batter.

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Bake for 50-60 minutes or until a toothpick comes out clean. If the edges are getting too brown, loosely cover with foil for the last ten minutes or so.

Allow to cool for 10-20 minutes before removing the bread from the pan and placing it on a cooling rack.

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Once cooled, add the glaze if desired!

Store in airtight container for up to 3 days. Best enjoyed reheated!

Powdered Sugar Glaze (optional)

1 cup powdered sugar

¼ tsp vanilla

1-2 tbsp milk or orange juice

Using a fork or whisk, mix all ingredients until it reaches the proper consistency. Add 1 tsp of milk or orange juice at a time if it isn’t drizzly enough.